How To Make Roasted Vegetables

How To Make Roasted Vegetables – Easy recipe favorite for vegetables. Potatoes, onions, peppers all roasted to perfection. Side dish dinner solution.

Roasted vegetables, I have my lovely mother to thank for introducing me. Thank you, Mom! She kept raving about how good they were and somehow I just didn’t believe her.

Then one day I had the privilege of partaking and boy was I in for a surprise. They totally rocked my world. I couldn’t believe how good they were.

Three awesome things happened that day. I didn’t have to cook a delicious healthy meal. My momma did it for me. I found a new healthy dish that I really enjoyed. And to top it off my kids liked them.

I should have really did a song and dance. I mean c’mon on. How do those worlds collide? I’m still excited about it.

Well that was probably two years ago and I’ve been enjoyed roasted veggies ever since. One of the awesome things about it is you can switch it up to whatever your family loves most. Listed in this recipe are some of our favorites. We’ve also done asparagus, broccoli and tomatoes with pleasing results.

I know this recipe is simple and basic but sometimes the simple ones are my favorites. I hope you’ve enjoyed this recipe for How to Make Roasted Vegetables.

How To Make Roasted Vegetables

A variety of root and other vegetables that are roasted to perfection. Roasted vegetables really out the flavor in the carrots, onions, etc. My family's favorite way to eat their vegetables!

Prep Time15mins

Cook Time40mins

Total Time55mins

Course: Main

Cuisine: American

Servings: 6

Author: Melanie - Gather for Bread

Ingredients

2sweet potatoes

2Yukon Gold potatoes

1red onion

1cupmushrooms or Brussel sprouts

2medium carrots

1green or red bell pepper

4clovesgarlicpeeled

3-4Tablespoonsolive oil

freshly ground Kosher salt

freshly ground black pepper

Instructions

Preheat oven to 425­­°.

Chop veggies into similar size pieces. I cut potatoes into about 2-3 inch pieces. For onions you can just quarter or if you prefer you can pull them into smaller pieces.

Place veggies in a bowl. Toss with olive oil and sprinkle with salt and pepper.

Place veggies and garlic cloves on a large rimmed baking sheet. I sometimes use parchment paper to help with clean up.

Bake for 15 minutes. Stir veggies. Begin checking after 30 minutes of roasting time. Roast until veggies are slightly crisp and browned on the edges. Depending on which veggies you choose some will brown quicker than others.

Notes

This recipe is flexible. Feel free to swap potatoes for all sweet potatoes or red onions for yellow, broccoli for Brussel sprouts etc.Make sure to check after 30 minutes. If softer veggies are done and root vegetables aren't, just remove them from the tray to a bowl, cover to keep warm. Place remaining vegetables back into the oven and check every 5 minutes until lightly browned and crisp.

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If you’re feeling crazy, skip the parchment and while the pan is still screaming hot, sprinkle a bit if flour on the bottom of the pan and use a metal whisk to scrape up all the yummy brown bits and juices on the notion then slowly stream in some stock (veggie, chicjen, doesn’t matter) and continue to wish until blended. It will be the yummiest sauce ever, OR the perfect base for a soup. Now I’ve gotten myself all worked up to cook lol. Really great post!

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